1/2 cup Garlic Olive Oil
16 corn tortillas (6 inch)
1 Tbs. Garlic Olive Oil
2 medium roma tomatoes, chopped
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 tsp. ground cumin
1-1/2 lb. raw small shrimp, peeled & deveined
2-10 oz. pkg frozen chopped spinach, thawed and squeeze dry
2 cups shredded mozzarella cheese
2-10 oz. cans green enchilada sauce
Cilantro for serving.
Pre Heat oven to 350 degrees.
Grease a 9×13 baking dish, set aside.
Place two sheets of foil on a plate
Use paper towels to drain tortillas
Heat a 1/2 cup of Garlic Olive Oil over medium heat and fry tortillas for about 10 seconds, one at a time
Wrap in foil to keep warm and softened.
Pour 1 Tbs. Garlic Olive Oil in a pan over medium-high heat. Sauté onions, garlic, tomatoes, and cumin. Cook until onions are tender.
Add shrimp and cook until it turns pink.
Stir in the spinach and cook for 1 final minute.
Scoop 1/4 cup of shrimp mixture on each tortilla, top with 1 Tbs. cheese. Roll and place seam side down in baking dish. Repeat with remaining tortillas.
Bake in preheated oven for 25-30 minutes. Top with fresh cilantro before serving.